Sweet and Sour Shrimp
The Ultimate Seafood Dish for Bold Flavors!
Sweet and Sour Shrimp is a delightful dish that combines the natural sweetness of shrimp with the tangy zest of a flavorful sauce. With the perfect balance of crispy, juicy shrimp and a bursting-with-flavor sauce, this dish is sure to become a favorite in your seafood repertoire. Whether you’re preparing it for a weeknight dinner or a special occasion, Sweet and Sour Shrimp will leave everyone asking for more. Here, we’ll share why this dish is so beloved, along with tips and tricks to make it even better.
Why Sweet and Sour Shrimp is a Crowd-Pleaser:
This dish is all about contrast, the savory flavor of the shrimp beautifully balances the sweet and tangy sauce. The added vegetables, such as bell peppers and zucchini, plus the crunchy pineapple, bring extra texture and color to the dish, making it both visually appealing and bursting with flavor. It’s an easy-to-make dish that appeals to people who love seafood, vibrant sauces, and a little bit of crunch!
Tips and Tricks for Making the Perfect Sweet and Sour Shrimp:
- Coat and Fry First: One of my favorite ways to make Sweet and Sour Shrimp is by coating the shrimp in an egg white mixture and then dipping them in cornstarch before frying them. This step ensures that the shrimp become perfectly crispy on the outside, keeping their juicy tenderness on the inside. The crispy shrimp hold up better when tossed in the sauce, giving you a delightful contrast of textures.
- Customize Your Sauce: The beauty of Sweet and Sour Shrimp is how easily you can adjust the flavor profile to your liking. If you like it a little sweeter, add a splash more of honey to the sauce. Prefer it tangier? A dash more apple cider vinegar will give it that extra zing. Feel free to experiment until you find the perfect balance for your taste buds.
- Use Fresh Shrimp: Fresh shrimp is key for the best flavor and texture. If you can, buy fresh shrimp, but frozen shrimp works well too—just make sure to thaw them properly before cooking. Always remove the shells and devein them to make the shrimp easier to eat and more pleasant in texture.
- Add Vegetables for Extra Flavor: You can mix it up and add other vegetables like snap peas, carrots, or even broccoli to enhance the dish’s nutritional value and create an even more colorful plate.
- Don’t Overcook the Shrimp: Shrimp cook quickly, so make sure you don’t overdo it when frying or sautéing. Overcooked shrimp can become tough and rubbery. Aim for a golden crisp on the outside, and ensure the inside remains plump and juicy.
- Serve with Rice or Noodles: Sweet and Sour Shrimp pairs wonderfully with steamed rice or noodles. The mildness of these sides helps balance out the bold, tangy sauce and makes for a complete, satisfying meal.
- Experiment with Spices: For those who like a bit of heat, adding chili flakes or fresh chopped chilies to the sauce will bring some spice to the dish, complementing the sweetness and sourness. Play around with the seasoning until you achieve the flavor profile you love.
- Make It Ahead: If you want to save time, you can prepare the sauce and vegetables ahead of time. Just store them separately from the fried shrimp. When you’re ready to serve, reheat everything and toss the shrimp in the sauce just before serving. This will keep the shrimp crispy while maintaining the vibrant flavors of the sauce.
The next time you’re in the mood for a delicious seafood dish, give Sweet and Sour Shrimp a try and enjoy all the bold, exciting flavors it has to offer!
Sweet and Sour Shrimp
Ingredients
- Crispy Shrimp:
- 1 egg white, whisked
- 1 pound large shrimp, peeled and deveined
- ¼ cup cornstarch
- oil, for frying
- Sweet and Sour Sauce:
- ¼ cup apple cider vinegar
- ¼ cup pineapple juice
- 1/3 cup ketchup
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 teaspoons minced garlic
- 2 teaspoons minced ginger
- Slurry:
- ½ cup water
- 2 tablespoons cornstarch
- Stir-Fry:
- 1 to 2 red bell pepper, diced
- 1 to 2 zucchini's, cut into cubes or half-moons
- 1 cup pineapple chunks
- ½ teaspoon kosher salt
- pinch crushed red pepper flakes
- 2 tablespoons sliced green onion
- ¼ teaspoon sesame seeds
Instructions
- In a large bowl, add shrimp to the whisked egg white and stir. Add cornstarch and toss to coat.
- In a small bowl or measuring cup, whisk together the apple cider vinegar, pineapple juice, ketchup, soy sauce, honey, garlic, and ginger. Set aside until ready to use.
- In a small bowl, combine water and cornstarch. Set aside until ready to use.
- Heat oil in a wok or large pan over medium-high heat. Add the shrimp in a single layer and fry for 1 minute. Turn the shrimp to other side and cook another 30 seconds. Transfer to a cooling rack. Discard all but 2 tablespoons of oil.
- In the same pan, heat the reserved oil. Add the bell peppers, zucchini, and pineapple, cook for 2 minutes, or until soft and golden around the edges. Pour the sweet and sour sauce in the pan and the cornstarch mixture and stir constantly until the sauce is thickened, about 30 seconds.
- Add the fried shrimp, stir to combine and cook until shrimp are warmed through, 1 to 2 minutes.
- Garnish with green onions and sesame seeds. Enjoy!
